The Ultimate Strawberry Cake Recipe – Moist, Fluffy & Bursting with Fresh Flavor
There’s something magical about a homemade strawberry cake that just captures the essence of summer, celebration, and pure comfort. This strawberry cake recipe delivers everything you could want in a dessert – it’s incredibly moist, beautifully fluffy, and packed with real strawberry flavor that tastes like you picked the berries yourself. Unlike artificial strawberry-flavored cakes, this recipe uses fresh strawberries to create an authentic, fruity sweetness that melts in your mouth with every bite.
Perfect for birthday parties, spring gatherings, Mother’s Day brunch, or just because you’re craving something sweet and spectacular, this strawberry cake is a showstopper that’s surprisingly easy to make at home. The vibrant pink color comes naturally from the strawberries themselves, making it not only delicious but Instagram and Pinterest-worthy too. Whether you’re serving it at a backyard barbecue or bringing it to a potluck, this cake will have everyone asking for seconds and begging for the recipe.
History / Background
Strawberry cake has deep roots in American baking tradition, particularly in regions where strawberries grow abundantly. The Southern United States has a special relationship with this dessert, where fresh strawberries have been celebrated since the 1800s. Early American settlers discovered that strawberries thrived in their new environment, and creative home bakers began incorporating them into their favorite cake recipes.
The modern strawberry cake as we know it gained popularity in the 1960s and 1970s when boxed cake mixes started including strawberry varieties. However, the truly special versions have always been the ones made from scratch with real berries. In the South, strawberry cake became a staple at church socials, family reunions, and spring celebrations, often paired with cream cheese frosting or whipped cream.
The tradition of strawberry picking in late spring turned this cake into a seasonal celebration. Families would visit local strawberry farms, fill their baskets with sun-ripened berries, and return home to bake. This connection between the harvest and the kitchen table made strawberry cake more than just a dessert – it became a memory-maker, a way to celebrate the season’s bounty and create lasting family traditions. Today, while we can find strawberries year-round, nothing beats a strawberry cake made during peak season when the berries are at their sweetest and most flavorful.
Why You’ll Love This Recipe
This isn’t just another cake recipe – it’s the strawberry cake that will become your go-to for every special occasion. What makes this recipe truly special is how it balances simplicity with spectacular results. You don’t need to be a professional baker to achieve bakery-quality results, and the fresh strawberry flavor shines through in every layer without being overly sweet or artificial.
Here’s why this recipe will become your new favorite:
- Real strawberry flavor – No artificial extracts or food coloring needed; fresh strawberries create authentic taste and natural color
- Incredibly moist texture – The pureed strawberries keep the cake tender and prevent it from drying out
- Beginner-friendly – Simple mixing method that doesn’t require fancy techniques or complicated steps
- Visually stunning – The natural pink hue makes it perfect for photos, parties, and Pinterest
- Versatile for occasions – Works beautifully for birthdays, weddings, Valentine’s Day, Easter, or summer celebrations
- Make-ahead friendly – Can be prepared in advance and actually tastes better the next day
- Customizable – Easy to adapt with different frostings, fillings, or decorations
- Uses fresh ingredients – No artificial flavors or preservatives, just real food your family will love
- Budget-friendly – Costs less than store-bought cakes and feeds a crowd
- Freezer-friendly – Individual slices freeze beautifully for future treats
Ingredient Notes
Fresh Strawberries: The star of the show! You’ll need about 1½ to 2 cups of fresh strawberries, pureed until smooth. Choose ripe, sweet strawberries for the best flavor. Avoid using frozen strawberries in the cake batter as they contain too much water and will make the cake soggy. If you must use frozen, thaw completely and drain thoroughly, but fresh is always best.
All-Purpose Flour: Provides structure to the cake. Make sure to measure correctly by spooning flour into your measuring cup and leveling it off. Don’t pack it down or you’ll end up with a dense cake.
Granulated Sugar: Sweetens the cake and helps create that tender crumb. The sugar also helps the strawberry flavor shine without overwhelming it.
Unsalted Butter: Use room temperature butter for proper creaming. It should be soft enough to leave an indent when pressed but not melted. This creates air pockets that make the cake fluffy. You can substitute with vegetable oil for an even moister cake, but butter provides better flavor.
Eggs: Room temperature eggs incorporate better into the batter. They provide structure and richness. Cold eggs can cause the butter to seize up.
Buttermilk: Creates incredible tenderness and a subtle tang that complements the strawberries. You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Baking Powder & Baking Soda: These leavening agents work together to give the cake its rise and fluffy texture. Make sure they’re fresh (less than 6 months old) for best results.
Salt: Enhances all the flavors and balances the sweetness. Don’t skip it!
Vanilla Extract: Pure vanilla extract adds depth and rounds out the strawberry flavor beautifully.
Equipment Needed
- Two 9-inch round cake pans (for layer cake) or one 9×13-inch baking pan (for sheet cake)
- Parchment paper for lining pans
- Blender or food processor (for pureeing strawberries)
- Large mixing bowls (at least 2)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Wire cooling racks
- Offset spatula (for frosting)
- Toothpick or cake tester
- Sifter or fine-mesh strainer
- Cake turntable (optional, but helpful for frosting)
Strawberry Cake Recipe
A moist and fluffy homemade strawberry cake made with fresh strawberries, creating natural flavor and a beautiful pink color. Perfect for birthdays, celebrations, or any time you crave a delicious fruit-forward dessert that tastes like summer in every bite.
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour (plus cooling time)
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup fresh strawberry puree (about 1½ cups fresh strawberries, pureed)
- ½ cup buttermilk, room temperature
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 16 ounces cream cheese, softened
- 5-6 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
- ¼ cup fresh strawberry puree (optional, for strawberry frosting)
- Fresh strawberries for garnish
Instructions
Prepare Your Ingredients:
- Remove butter, eggs, and buttermilk from the refrigerator 30-60 minutes before baking to bring to room temperature. This ensures proper mixing and texture.
Make Strawberry Puree: 2. Hull and slice 1½ cups of fresh strawberries. Place them in a blender or food processor and puree until completely smooth. Measure out 1 cup for the cake batter and set aside. If making strawberry frosting, reserve an additional ¼ cup.
Preheat and Prep Pans: 3. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly with butter or cooking spray, then line the bottoms with parchment paper circles. Grease the parchment as well, then lightly dust with flour, tapping out any excess.
Mix Dry Ingredients: 4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: 5. In a large mixing bowl using an electric mixer, beat the softened butter on medium speed for about 1 minute until creamy. Gradually add the sugar and continue beating on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
Add Eggs: 6. Add the eggs one at a time, beating well after each addition (about 30 seconds per egg). The mixture should look smooth and cohesive. Beat in the vanilla extract.
Combine Wet Ingredients: 7. In a small bowl or measuring cup, combine the strawberry puree and buttermilk, stirring gently to mix.
Alternate Dry and Wet: 8. With the mixer on low speed, add the flour mixture in three additions, alternating with the strawberry-buttermilk mixture in two additions, beginning and ending with flour. Mix each addition just until incorporated – do not overmix. The batter should be smooth and slightly thick, with a beautiful pink color.
Bake: 9. Divide the batter evenly between the prepared pans (use a kitchen scale for accuracy if desired – each pan should have about 24-26 ounces of batter). Smooth the tops with a spatula. Tap the pans gently on the counter 2-3 times to release air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cakes should spring back when lightly pressed and start to pull away from the sides of the pans.
Cool: 11. Remove from the oven and let the cakes cool in the pans on wire racks for 15 minutes. Run a knife around the edges, then carefully invert onto wire racks, peel off the parchment paper, and let cool completely before frosting (about 1-2 hours).
Make the Frosting: 12. In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar one cup at a time, beating on low speed initially then increasing to medium. Add vanilla extract and salt, then beat on medium-high for 2-3 minutes until light and fluffy. If making strawberry frosting, add the ¼ cup strawberry puree and beat until combined.
Assemble: 13. Place one cake layer on your serving plate or cake stand. Spread about 1 to 1½ cups of frosting evenly over the top. Place the second layer on top and press down gently. Apply a thin crumb coat (thin layer of frosting) all over the cake and refrigerate for 15-20 minutes. Then apply the remaining frosting, creating swirls or keeping it smooth as desired.
Decorate: 14. Garnish with fresh strawberries on top. Slice fresh strawberries in half and arrange them in a circle, or get creative with your presentation. Refrigerate until ready to serve.
Notes
- Strawberry Puree: Make sure your puree is completely smooth with no chunks, or it will create dense spots in the cake.
- Room Temperature Ingredients: This is crucial for proper mixing and a uniform texture. Cold ingredients can cause the batter to curdle or the butter to seize.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and creates a tough, dense cake.
- Even Layers: Use a kitchen scale to divide batter evenly, or measure with a liquid measuring cup for consistent layer heights.
- Cake Strips: For perfectly flat layers, use damp cake strips around the pans during baking.
- Storage: Keep frosted cake covered in the refrigerator due to the cream cheese frosting. Bring to room temperature 30 minutes before serving for best flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 580
- Sugar: 54g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Note: Nutrition information is approximate and will vary based on specific ingredients used and portion sizes.
Tips & Variations
Strawberry Frosting: Add ¼ cup of strawberry puree to the cream cheese frosting for extra strawberry flavor throughout. Just note that the frosting will be slightly softer.
Chocolate Strawberry Cake: Add ½ cup of mini chocolate chips to the batter, or drizzle melted chocolate over the finished cake for a chocolate-covered strawberry effect.
Reduce Sugar: If your strawberries are very sweet, you can reduce the sugar in the cake to 1½ cups without affecting texture significantly.
Make it a Sheet Cake: Pour all the batter into a greased 9×13-inch pan and bake for 35-40 minutes. Perfect for casual gatherings and easier to transport.
Cupcakes: This recipe makes about 24 cupcakes. Bake at 350°F for 18-22 minutes. Perfect for parties and portion control.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
Dairy-Free: Use dairy-free butter and substitute the buttermilk with dairy-free milk mixed with 1 tablespoon lemon juice. Use dairy-free cream cheese and butter for the frosting.
Strawberry Filling: Make a fresh strawberry compote or use strawberry jam between the layers for even more berry flavor.
Naked Cake Style: Skip the full frosting coverage and just frost between layers and on top for a rustic, modern look that shows off the pink cake.
Lemon Twist: Add 1 tablespoon of lemon zest to the batter for a strawberry lemonade-inspired cake.
Pro Chef Tips
Macerate Your Berries First: Before pureeing, toss sliced strawberries with 2 tablespoons of sugar and let sit for 15 minutes. This draws out juice and concentrates the flavor, giving you a more intense strawberry taste.
Reduce Your Puree: For the most concentrated strawberry flavor, cook your puree in a saucepan over medium heat for 5-7 minutes to reduce it by about one-third. Let it cool completely before using. This intensifies the flavor without adding extra liquid to the batter.
Strain Your Puree: For the smoothest possible texture, push your strawberry puree through a fine-mesh strainer to remove seeds. This creates an ultra-refined cake crumb.
Toast Your Flour: For added depth of flavor, spread your flour on a baking sheet and toast it in a 350°F oven for 5 minutes, stirring once. Let it cool completely before using. This adds a subtle nuttiness that complements the strawberries beautifully.
Use Cake Flour for Ultimate Softness: Replace 2 cups of the all-purpose flour with cake flour for an even more tender, delicate crumb. Just be extra gentle when mixing.
Brush Layers with Syrup: Make a simple syrup (equal parts sugar and water, heated until sugar dissolves) and brush it on each layer before frosting. This adds moisture and helps the cake stay fresh longer.
Freeze Before Frosting: For the neatest frosting job, freeze your cooled cake layers for 30 minutes before assembling. This firms them up and prevents crumbs from mixing into your frosting.
Room Temperature Frosting: If your frosting is too stiff, let it sit at room temperature for 20-30 minutes and re-whip before using. It should be spreadable like soft butter.
Common Mistakes to Avoid
Using Cold Ingredients: Cold butter won’t cream properly with sugar, and cold eggs can cause the batter to curdle or look separated. Always bring ingredients to room temperature for the best texture. If you forgot, place eggs in warm water for 5 minutes, and microwave butter in 5-second bursts until soft but not melted.
Overmixing the Batter: Once you add flour to wet ingredients, mix only until you can’t see dry flour streaks. Overmixing develops too much gluten, resulting in a tough, rubbery cake instead of a tender one. Use a gentle folding motion for the last few stirs.
Opening the Oven Door Too Early: Don’t open the oven door for at least the first 25 minutes of baking. Sudden temperature drops can cause the cake to sink in the middle. Only check when you’re near the end of the baking time.
Not Measuring Strawberry Puree Accurately: Too much puree makes the cake dense and wet; too little and you lose flavor. Always measure your puree after blending – you need exactly 1 cup for the batter. If you have extra, save it for the frosting or drizzle over the finished cake.
Frosting a Warm Cake: This is the fastest way to create a melted mess. Your cake layers must be completely cool (room temperature or even slightly chilled) before frosting, or the frosting will slide right off and absorb into the cake.
Skipping the Crumb Coat: Applying a thin first layer of frosting and chilling it seals in crumbs, making your final frosting layer smooth and professional-looking. Don’t skip this step for the prettiest results.
Using Watery Strawberries: If your strawberries are particularly juicy or you’re using thawed frozen berries, your puree might be too thin. In this case, cook it down slightly to evaporate excess liquid, or your cake will be too wet and won’t rise properly.
Storage & Meal Prep
Room Temperature Storage: Due to the cream cheese frosting, this cake should not be left at room temperature for more than 2 hours. Always refrigerate any leftovers.
Refrigerator Storage: Cover the cake with a cake dome or place in an airtight container and store in the refrigerator for up to 5 days. The cake actually becomes more moist and flavorful after a day or two as the flavors meld together. Before serving, let it sit at room temperature for 20-30 minutes to take the chill off – cold cake mutes the flavors and changes the texture.
Freezing Slices: Individual slices freeze beautifully! Wrap each slice tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours. This is perfect for portion control or having a slice ready whenever a craving hits.
Freezing Whole Cake: You can freeze the entire frosted cake. First, place it uncovered in the freezer for 1 hour to firm up the frosting. Then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, still wrapped, to prevent condensation from making the frosting weepy.
Reheating: This cake is best enjoyed at room temperature or slightly chilled, not reheated. However, if you prefer warm cake, you can microwave individual slices for 10-15 seconds.
Make-Ahead & Freezer Notes
Bake Ahead: Bake the cake layers up to 2 days in advance. Let them cool completely, then wrap tightly in plastic wrap and store at room temperature. This actually makes them easier to frost because they’re firmer and less fragile.
Freeze Unfrosted Layers: Cake layers freeze exceptionally well for up to 3 months. Wrap each cooled layer individually in plastic wrap, then in foil. When ready to use, thaw at room temperature for 1-2 hours while still wrapped (this prevents the surface from getting soggy from condensation). You can even frost frozen layers if you’re short on time – they’ll thaw as you work.
Freeze Frosted Cake: The fully assembled and frosted cake freezes perfectly. Use the open-freeze method (freeze uncovered for 1 hour, then wrap), which prevents the frosting from sticking to the wrap and getting damaged. Thaw in the refrigerator overnight for best results.
Make Frosting Ahead: Prepare the cream cheese frosting up to 3 days in advance. Store in an airtight container in the refrigerator. Before using, let it come to room temperature and re-whip it with your mixer until fluffy and spreadable.
Strawberry Puree: Make your puree up to 2 days ahead and store in an airtight container in the refrigerator. You can also freeze strawberry puree for up to 6 months in freezer-safe containers. Thaw completely and stir well before using.
Best Reheating Method: Don’t reheat this cake – it’s meant to be enjoyed at cool room temperature. Simply remove from the refrigerator 30-45 minutes before serving to let it lose its chill. The flavors bloom and the texture softens to perfection at room temperature.
Serving Suggestions
This strawberry cake is stunning enough to stand alone, but these pairings take it to the next level:
Classic Companions:
- A scoop of vanilla ice cream or strawberry ice cream creates the perfect à la mode experience
- Fresh whipped cream adds lightness and complements the rich cream cheese frosting
- A drizzle of chocolate sauce for chocolate-covered strawberry vibes
Beverages:
- Hot coffee or espresso (the slight bitterness balances the sweetness)
- Cold milk for the kids (and kids at heart)
- Champagne or prosecco for elegant celebrations
- Strawberry lemonade for a summer party theme
- Vanilla chai tea for an afternoon treat
Additional Garnishes:
- Fresh mint leaves for a pop of color and fresh flavor
- Toasted sliced almonds for crunch and sophistication
- A dusting of powdered sugar for an elegant finish
- Extra fresh strawberries, sliced or whole, arranged artfully
- Edible flowers like roses or pansies for a garden party
Make It a Dessert Spread:
- Serve alongside other berry desserts like blueberry cobbler or raspberry tart
- Create a strawberry-themed dessert table with strawberry shortcake and chocolate-dipped strawberries
- Pair with a cheese board featuring cream cheese-based dips and fresh fruit
Special Occasion Ideas:
- Top with sparkler candles for birthdays
- Add fresh flowers that match your wedding colors for bridal showers
- Serve with fresh berry coulis for a restaurant-quality plating
- Present on a vintage cake stand with a lace doily for tea parties
FAQs Section
Can I use frozen strawberries instead of fresh? While fresh strawberries give the best flavor and texture, you can use frozen in a pinch. Thaw them completely, drain very well (you can even press them in cheesecloth to remove excess liquid), then puree. You may need to slightly reduce the buttermilk by 2-3 tablespoons since frozen berries release more liquid. Fresh is always recommended during strawberry season for optimal results.
Why is my cake dense instead of fluffy? Dense cake usually results from overmixing the batter after adding flour, using cold ingredients that don’t incorporate properly, or measuring flour incorrectly (packing it into the cup adds too much). Make sure all ingredients are room temperature, measure flour by spooning and leveling, and mix just until combined once you add the dry ingredients.
Can I make this as a bundt cake? Absolutely! Grease and flour a 10-12 cup bundt pan very thoroughly (or use baking spray with flour). Pour all the batter into the bundt pan and bake at 350°F for 45-55 minutes, until a skewer comes out clean. Let it cool in the pan for 15 minutes before inverting. You can dust with powdered sugar or make a simple strawberry glaze instead of the full frosting.
How do I prevent my cake layers from doming or cracking? Use damp cake strips (fabric strips soaked in water and wrapped around the outside of the pans) to help cakes bake evenly. Also, don’t overfill your pans – batter should only be 2/3 full. Make sure your oven temperature is accurate (use an oven thermometer), and avoid opening the door during baking. If they do dome, you can level them with a serrated knife.
Can I reduce the sugar in this recipe? You can reduce the sugar by up to ¼ cup (to 1½ cups total) without drastically affecting the texture. However, sugar does more than sweeten – it also helps create moisture, tenderness, and proper browning. Reducing it too much will result in a denser, drier cake that doesn’t brown as nicely. If your strawberries are very sweet, reducing by ¼ cup works well.
What if I don’t have buttermilk? No problem! Make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to the ½ cup line with regular milk. Stir and let it sit for 5 minutes until slightly thickened. You can also use plain yogurt thinned with a little milk to reach ½ cup, or sour cream thinned the same way.
How far in advance can I make this cake for a party? You can bake and frost this cake up to 2 days before your event. Store it covered in the refrigerator, and the flavor actually improves as it sits and the cake absorbs some moisture from the frosting. Just remember to remove it from the fridge 30-45 minutes before serving so it’s not ice cold. For even more advance prep, freeze unfrosted layers up to 3 months ahead.
Conclusion
This homemade strawberry cake is everything a cake should be – beautiful, delicious, and made with love. The natural strawberry flavor, tender crumb, and luscious cream cheese frosting create a dessert that’s worth every minute you spend making it. Whether you’re celebrating a birthday, hosting a spring brunch, or simply treating yourself and your loved ones, this cake delivers joy in every slice.
The best part? You don’t need to be a professional baker to make it. With fresh ingredients, proper technique, and a little patience, you’ll create a showstopping cake that rivals anything from a bakery. The compliments you’ll receive are just the icing on top (pun intended!).
Don’t forget to save this recipe to your Pinterest boards so you can find it easily when strawberry season arrives! Try it out for your next celebration, and I’d love to hear how it turns out. Leave a comment below with your experience, any variations you tried, or questions you have. If you share photos on social media, tag me so I can see your beautiful creations – I love seeing this recipe come to life in your kitchens!
Happy baking, and enjoy every delicious bite of your gorgeous strawberry cake!
